Preheat the oven to 350 F or 180 C and line a cookie tray with parchment paper.

Unwrap the peanut butter cups.

Place the brownies in a bowl and microwave for about 30 seconds or until warm (the fudgier the brownies the easier they are to work with)

Using your hands, crumble up the brownies and form a ball.

Take about 1 tbsp of the mixture, flatten it out in your hands and place the peanut butter cup in the center. Wrap it around the peanut butter cup and roll into a ball carefully (the cups could break if you put too much pressure).

Place the balls onto a plate lined with parchment paper and pop the plate into the freezer until ready to use.

To make the cookie dough, cream together the peanut butter, butter and sugars until fluffy.

Add in the egg and vanilla and continue to mix.

Stir in the salt and baking soda.

Once incorporated, add the flour in 3 batches until the dough comes together. You may need to work with your hands if it becomes to thick to mix with a spoon/whisk.

Take a tablespoon of the mixture and place on top of one of the frozen balls. Take another tablespoon and place it on the bottom.

Press the dough down the ball with your hands until it is completely enclosed in the cookie dough and place on the cookie sheet, 2 inches apart from the next.

Bake for 9-11 minutes until the cookies have lost their initial gloss or until slightly golden- don’t over bake, the softer the better.

Cool for 5 minutes, place on a cooling rack and enjoy with a nice glass of milk.